I will provide ideas You are are looking for a thai green curry with king prawns fettuccine 🦐 recipe that is delicious and also how to process it which results have aroma and taste that can give us taste and appetite

So that the taste quality of thai green curry with king prawns fettuccine 🦐, which must be considered start preparing the type of ingredients, then selection of fresh ingredients|good to how to cooking and serving it. No need be confused if want prepare thai green curry with king prawns fettuccine 🦐 the delicious as long as you know the technique then this dish is can become a dish that is very special.

Ingredients and seasonings required in make

1. Use 8-1 raw king prawns, peel skin off
2. Prepare 1 handful green bean, cut half
3. Prepare 1 handful basil
4. Prepare 1/2 red chilli, thin sliced
5. Take 1 tbsp thai green curry paste
6. Prepare 1 cup coconut milk
7. Use 1-2 tsb palm sugar
8. Take 1-2 tsp fishsauce
9. Take 120 g fettuccine or any prefered pasta
10. Prepare Pinch salt

Reduce the heat to a strong simmer and add the mushrooms. Add the prawns, soy sauce and lemon juice and heat through. Stir in the coriander and serve straight away with noodles. Thai green curry with king prawns fettuccine.

How to make Thai green curry with king prawns fettuccine 🦐:

1. On one pot bring water to boil, add salt and pasta. Follow the package instruction until pasta cooked.
2. In the mean time, on another saucepan or deep pan-medium heat, add 2-3 tbsp coconut milk and green curry paste and let the paste cook in coconut milk for a few minutes.
3. Add prawns in, quick stir then add green beans. Seasoning with palm sugar, fishsauce.
4. Add basil and red chilli, turn the heat off. Serve your green curry with pasta.
5. Done and ready to serve!

Heat the oil in a wok or large saucepan. Add the prawns, soy sauce and lemon juice and heat through. Pour in the coconut milk and bring to a gentle simmer. CLICK or TAP here for FULL RECIPE. Khao Soi, khao suey, or khow suey is a curry-based First, chop all the vegetables.

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